Navy Bean Soup Recipe
This Navy Bean Soup is a hearty, comforting dish packed with creamy navy beans, tender vegetables, and smoky ham. Perfect for a chilly day, this soup is slow-simmered to develop rich flavors, making it an easy and budget-friendly meal for the whole family.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Knife
- Ladle
Ingredients
- 1 lb dried navy beans rinsed and soaked overnight
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 smoked ham hock or 1 cup diced ham
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 tsp salt adjust to taste
- 1 tbsp apple cider vinegar
- Fresh parsley for garnish
Instructions
Prepare the Ingredients
- Before cooking, rinse and soak the navy beans overnight to soften them and reduce cooking time. Drain and set them aside. Chop all vegetables, including the onion, carrots, and celery, ensuring they are cut into small, even pieces for uniform cooking. Mince the garlic finely. If using a smoked ham hock, inspect it for any tough outer pieces and trim if necessary. These steps will ensure a smooth cooking process when you start assembling the soup.
Sauté the Vegetables and Build Flavor
- Heat a large pot or Dutch oven over medium heat and add the olive oil. Once the oil is warm, add the chopped onion, carrots, and celery, stirring occasionally for about five minutes until they become tender and aromatic. Then, add the minced garlic and cook for an additional minute, allowing its fragrance to develop. Stir in the thyme, black pepper, and a pinch of salt, coating the vegetables with the seasoning to enhance the soup's depth of flavor.
Simmer the Soup and Cook the Beans
- Add the drained navy beans to the pot, followed by the smoked ham hock or diced ham. Pour in the broth, ensuring that all ingredients are well-submerged. Drop in the bay leaves, give everything a good stir, and bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Stir occasionally, checking the beans for tenderness. The soup will gradually thicken as the beans break down, creating a creamy and rich texture.
Finish and Serve
- Once the beans are fully tender, remove the ham hock from the pot. Shred the meat from the bone, discarding any excess fat or tough parts, and return the shredded meat to the soup. Stir in the apple cider vinegar to brighten the flavors, and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaves and ladle the hot soup into bowls. Garnish with fresh parsley and serve with crusty bread or cornbread for a complete, satisfying meal.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Variations: Add diced potatoes or extra veggies for a heartier soup.
- Serving Suggestions: Pair with crusty bread or cornbread for a complete meal.
